Chicken Kebabs With Cilantro-Lime Chutney

4 tablespoons lime juice, divided

1 tablespoon vegetable oil

¼ cup plain yogurt

1½-inch piece fresh ginger (about 1 inch thick), peeled and sliced into coins

3 large cloves garlic

1 tablespoon ground coriander

1½ teaspoons ground cumin

½ teaspoon ground black pepper

⅛ teaspoon cayenne pepper

¾ teaspoon garam masala (spice blend)

1 tablespoon kosher salt

2¼ pounds boneless, skinless chicken breasts cut into 11/2-inch cubes

3 tablespoons melted unsalted butter (ghee or clarified butter are best)

Fresh cilantro or mint leaves for garnish

Cilantro-lime chutney (recipe below)

In a food processor, combine 3 tablespoons of the lime juice, the oil, yogurt, ginger, garlic, coriander, cumin, black pepper, cayenne, garam masala and salt. Process until smooth, or nearly so.

Transfer the mixture to a large bowl and add the chicken, turning it to coat. Cover and refrigerate at least 4 and up to 12 hours, turning the chicken in the marinade once or twice.

When ready to cook, thread pieces of chicken on skewers, using about 4 per skewer, clustering the pieces together. Let the chicken sit at room temperature for about 30 minutes before cooking.

Meanwhile, combine the melted ghee or butter and the remaining 1 tablespoon lime juice. Set aside.

Heat a grill or grill pan to medium. Oil the grill or pan just before cooking.

Grill the kebabs, turning as needed to grill all sides, until just cooked through, about 9-12 minutes total. If the chicken starts to burn, reduce the heat or move to a cooler part of the grill.

During the final seconds of cooking, brush the kebabs with the reserved lime butter and arrange on a platter or serving plates. Garnish with the cilantro or mint leaves and serve with cilantro-lime chutney spooned over the kababs or on the side.

Serves four.

Cook's notes: Because of the shape of chicken breasts, it isn't possible to cut them entirely into 1½-inch cubes, as directed in this recipe. For even cooking, cut thinner parts into longer strips and fold them together when placing them on the skewers.

When using wooden skewers, soak them in water for at least 30 minutes before placing the meat on them. Wrapping the exposed ends of the skewers in foil before grilling to prevent the skewers from burning.

"Lobel's Meat Bible" by Stanley, Evan, Mark and David Lobel (2009 Chronicle Books)